Easy Three-Ingredient Tomato Soup

My favorite tomato soup recipe! You wouldn’t think that three ingredients — butter, onion, and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can. Jump to the Tomato Soup Recipe

Easy Three-Ingredient Tomato Soup

How To Make The Easiest Tomato Soup From Scratch

This simple homemade tomato soup is quick, easy, and insanely delicious. It is excellent with canned tomatoes, but you can also use fresh tomatoes. Tips for canned and fresh tomatoes are found in the recipe below. If you love quick, no-fuss recipes, this is it!

Easy Three-Ingredient Tomato Soup

This tomato soup is inspired by one of the most famous recipes out there — Marcella Hazan’s Tomato Sauce.

Butter, tomatoes, and onion are simmered until slightly thickened. Out comes the onion and the sauce is ready to be spooned over pasta.

It’s genius and absolutely delicious. We use the same three ingredients in this tomato soup, but add a little water and blend everything together just before serving.

We love serving this with a grilled cheese sandwich, but a slice of this rosemary focaccia bread is also an excellent idea!

Making The Soup

Here’s how to the best (and easiest) tomato soup:

Combine butter, onion, and tomatoes. Grab a Dutch oven or pot, place it over medium heat and melt the butter. Add half an onion that’s been cut into large wedges and a large can of tomatoes.

Add water or broth and simmer. Bring everything to a low simmer, add some salt and leave it alone for about 40 minutes.

Watch our video above and see how creamy it gets. That’s thanks to the butter.

Blend. I find an immersion blender is useful, but a blender works, too. Adjust the soup for seasoning then grab a bowl…and maybe a grilled cheese sandwich?

This soup is also amazing topped with homemade croutons or served next to this easy buttery garlic bread.

Tomato Soup Ingredients
Tomatoes (canned or fresh), onion, and butter.
Cooking tomato soup
What the tomato soup looks like after adding water (or broth) and simmering.

What Tomatoes Should I Use

This soup is excellent with canned tomatoes. Just like when making our favorite red pasta sauce, I love using whole peeled tomatoes or crushed tomatoes.

By the way, we love San Marzano Tomatoes and are always pleased with tomatoes from Muir Glen. Neither are watery and both taste great.

You can also use fresh tomatoes. You will need 10 to 12 whole tomatoes (or about 2 pounds). It’s best to peel them, but we have made the soup with unpeeled tomatoes.

A Quick Recap

This is your new favorite weeknight meal. Promise.

  • This tomato soup has three ingredients (plus water and salt).
  • Everything is tossed into a pan — no browning, no hovering over a stove.
  • You can use canned tomatoes — and should.
  • Did I mention there are only three ingredients?

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve perfect tomato soup at home, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“WOW!! What a delicious and easy tomato soup, my three and one-year old were as thrilled as my husband and I were.” – Ashley

“This is the best tomato soup, hands down!! Cannot say that emphatically enough. Did not change a thing from the recipe and it was perfect. Couldn’t be easier to make.” – John

“Made this exactly as written. Oh my gosh, this was amazing!!!” – Dayna

Frequently Asked Questions

Can I make this tomato soup vegan? Yes, olive oil or a plant-based butter is an option. You can also use coconut oil. It might sound odd but the light coconut flavor with onion/tomatoes is pretty delicious.

Can I add basil? This soup is delicious with and without basil. Adding a handful of fresh basil at the end before blending the soup is a fantastic idea.

Can I add cream? Yes, although, with the butter in this recipe, only a small splash of cream is needed.

Can I make this soup in advance? Yes! Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze up to three months.

More Easy Soup Recipes

We have many soup recipes on Inspired Taste. Here are a few favorites:

For more tomato-based soups, take a look at our chilled tomato soup recipe (Gazpacho) or this roasted tomato sop with lemon.

I love creamy soups. Two of the most popular creamy soups on the blog are this easy creamy veggie soup and this simple homemade potato soup.

Homemade broths add so much to soups. Here’s our recipe for homemade vegetable broth as well as our favorite recipe for chicken broth.

While we are on the subject of chicken, you must take a look at our easy homemade chicken noodle soup recipe. It is healthy, satisfying, and tastes incredible. It’s faster to make than the traditional version, too!

I love this lightened up broccoli cheddar soup! It’s creamy and so delicious.

Recipe updated, originally posted October 2015. Since posting this in 2015, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Three-Ingredient Tomato Soup

  • PREP
  • COOK

You only need three main ingredients to make this velvety, rich tomato soup recipe. This, friends is your new favorite weeknight meal.

Makes 2 generous servings

Watch Us Make the Recipe

You Will Need

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed, see notes for fresh tomatoes

1 ½ cups water, low sodium vegetable stock, or chicken stock

1/2 teaspoon fine sea salt, or more to taste


    Melt butter over medium heat in a Dutch oven or large saucepan.

    Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

    Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps to release some of the steam and prevents the blender lid from popping off (which can be a big, hot mess).

Adam and Joanne's Tips

  • Can I use fresh tomatoes? Yes. If you want to use fresh tomatoes, you will need 10 to 12 medium tomatoes (or about 2 pounds). You can peel them, but we skip this step since we will be blending the soup in the end anyway.
  • Can I make this vegan? Yes, olive oil is an option or coconut oil instead of butter. Coconut oil might sound odd but the light coconut flavor with onion/tomatoes is pretty delicious.
  • Can I add basil? This soup is delicious with and without basil. Adding a handful of fresh basil at the end before blending the soup is a fantastic idea.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We have omitted salt since you will need to add to your tastes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size Half of the recipe / Calories 348 / Total Fat 24.9g / Saturated Fat 14.8g / Cholesterol 61mg / Sodium 1485.4mg / Carbohydrate 29.6g / Dietary Fiber 4.5g / Total Sugars 15.4g / Protein 7.8g
AUTHOR: Adam and Joanne Gallagher

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681 comments… Leave a Comment
  • Christie July 22, 2021, 7:19 pm

    Wow! This soup is really delicious! I wish I doubled the recipe when I made it! I made just a couple tweaks after reading everybody’s comments but other than that this is definitely a keeper! I added some sugar, garlic, black pepper and carrots. I used 2 fresh, vine ripe tomatoes and 1 28oz. can of crushed tomatoes. I’m making another batch tomorrow. Thank you for this recipe

  • MJ July 21, 2021, 7:08 pm

    I have made this recipe soo many times now! It’s always delicious! I don’t use the whole amount of butter, but it’s still great with it. I also tend to add fresh garlic while the butter melts and then take it out with the onions. I also add a tsp of sugar cane and a dash of curry and it is AMAZING! Love how simple it is and how there are so many variations you can make with it!

  • Lala M July 20, 2021, 6:29 pm

    Thank you for this recipe. I didn’t like, I LOVED it!!!! We had some for lunch then saved the rest for the kids dinner. I added ABC pasta, parmesan cheese and thin it out a bit. They also LOVED it. We now have another meal the kids can eat and enjoy now. This means a lot.

  • KJ July 15, 2021, 8:18 pm

    This soup is excellent. Not a big blender fan so used tomato sauce as the base and grated the onion into the butter. Going to freeze the leftovers. Will let you know how that turns out.

  • Libby July 6, 2021, 1:46 pm

    After using this recipe for the millionth time I thought I better leave a review! This recipe is so so easy, versatile and adaptable to your own tastes. I’ve tried it with butter, with butter and coconut oil (50/50). I sometimes add whatever veg I’ve got that needs using up. I’ve tried with shallots and onion and find i like shallots better. I also like to add some red lentils and coconut milk to make it a more filling and well-rounded meal. Every version I’ve tried has been delicious. As the author says, a good quality tinned tomato is really important. It makes all the difference. Thank you for this recipe!

  • David Hawthorne June 27, 2021, 5:54 pm

    This soup was very simple to make, and delicious as well, though a bit too buttery. I also used only half the amount of onion called for, and added black pepper and dried basil while cooking. All in all, this is a good starter for tomato soup, but requires some refinement to be perfect.

  • Lauren June 16, 2021, 6:55 pm

    Can you can this recipe? I’m looking to make my own stuff, but it would be nice to be able to already have some ready and just heat it up as needed.

    • Joanne July 5, 2021, 5:42 pm

      Hi Lauren, While we have frozen many batches of this soup, we have never canned it. You should be able to, but you would need to follow proper canning techniques to ensure the safety and shelf life.

      • Michelle August 8, 2021, 12:33 pm

        Thank you this is exactly what I was looking for and I am going to try canning it. I will let you know how it turns out..

  • Val June 10, 2021, 6:49 pm

    Awesome, thank you for the best recipe ever for tomato soup. It’s just perfect.

  • Sarah June 7, 2021, 2:11 pm

    I hate tomato soup. At least, that’s what I thought. I had only ever had it canned, Campbell’s. This recipe changed how I feel about tomato soup. I used the canned diced tomato’s, two cups of stock leftover from boiling a pot roast and potatoes. 4-6 tbl spns of butter, some Italian seasoning, some parsley. Liberal amount of black pepper, some salt. I added a couple teaspoons of sugar, and about 1/4c of milk. I used a whole med-lrg onion, and added some jarred minced garlic. I cooked it all together for about 40 minutes, then immersion blended it. It’s absolutely beautiful. I recommend it, with my additions! Definitely going to make again.

  • Hayu Prameswari May 30, 2021, 5:32 pm

    Thank you for the recipe. Cook it again a bit longer after the blender. Italian seasoning in. Correct the taste. Voila! My girl have her yummy pasta sauce. It is delicious and easy.

  • Lynda May 27, 2021, 1:11 pm

    We did not like this recipe at all.

    • Joanne July 5, 2021, 5:49 pm

      Hi Lynda, We are sorry you didn’t enjoy the recipe!

    • Sonam July 16, 2021, 9:59 pm

      Tried this recipe using fresh tomatoes and added some chilli ( since I like it spicy) and dried rosemary, paprika & pepper with a few fresh cilantro and gave it a blend. It was definitely a hit! Thank you

  • Kelley May 26, 2021, 11:25 am

    I made this recipe and it was delicious. I had some fresh tomatoes that needed to be used, so I grilled them with salt and olive oil and added them to the soup with the other canned tomatoes. I also added basil when I cooked the onions. Then a little cream at the end. Fabulous soup and very easy.

  • Shantelle May 19, 2021, 4:09 am

    Amazing. I also added to it brown sugar,garlic and basil.

  • Sophia M April 28, 2021, 4:16 am

    This soup is delicious and I love how few, whole ingredients there are! I used half butter and half olive oil, some tomatoes cut into chunks, some leftover tomato puree, and some basil and oregano. It was creamy even though there was no additional dairy added (besides the butter) and nice and filling. I’ve tried other tomato soup recipes in the past but this will be my new go-to recipe for sure! Thank you, Joanne & Adam!

  • Hayleigh April 18, 2021, 6:38 pm

    My staple food since childhood has been tomato soup. On cold, rainy days and many nights in college cramming for an exam, tomato soup and grilled cheese has been the one food I always have an appetite for. Long story short, I have never tried a homemade tomato soup recipe and was skeptical I’d find anything better than Campbell’s tomato soup but after trying this recipe, I’m excited to keep making this and trying other ways to make homemade tomato soup better than I thought was possible. After reading comments my final tweaks included: Dried basic Sauté onions and garlic before adding in tomato’s and water. A little heavy whipping cream. I also used two 14.5 oz cans of diced tomatoes and it came out perfectly fine. Thanks so much for this recipe!


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